Sustainability Matters: September 18, 2015


Fast food as economic equalizer: a new study shows that wealthier kids eat just as much junk food as their less well-off peers. [MUNCHIES


The Nordic berry market is exploding in Eastern Asia, with complex consequences for the labor harvesting them. [NPR


New research reveals the amount of fish in the ocean has declined by half since 1970, pushing us perilously close to a population collapse. [Reuters


The USDA and EPA have partnered to announce the... Read more >

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What We're Reading: September 8, 2015


Combine two of your guilty pleasures with these pickled French fries. [Bon Appétit


There’s a new-old sandwich cookie on the market: Hydrox has made its return. [Grub Street


New reports reveal the American Egg Board has been waging a multi-year campaign to discredit Hampton Creek. [ABC


A growing contingent of farmers are planting wheat and attempting to revive America’s local grain supplies. [Edible Manhattan... Read more >

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What We're Reading: August 24, 2015



Embrace your inner Francophile with these recipes for classic French desserts. [Saveur


Robin pie, terrapin stew, and other long-lost delicacies from America’s history. [NPR


Pizza is not a vegetable: a new poll shows a whopping 86 percent of Americans support healthier school lunches. [NYT


Meet your new midnight snack: Bulgogi ... Read more >

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Sustainability Matters: April 17, 2015


Americans are officially spending more on dining out than on their groceries. [Bloomberg


Killing with kindness: the FDA slaps KIND bars with violations of its labeling laws. [NPR


McDonald’s franchisees aren’t lovin' it: the fast food giant faces a sizable backlash from its franchise operators. [Mother Jones


The history and psychology of our... Read more >

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Sustainability Matters: April 10, 2015


An argument against making almonds the drought scapegoat. [Grist


A new Youtube app targeted at kids is airing commercials that wouldn’t be allowed on children’s television. [WaPo


In the wake of consumer water restrictions, California farmers insist they’ve started to cut back on their water usage. [NPR


A Big Mac a day keeps the doctor nearby: the Physicians... Read more >

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What We're Reading: February 19, 2015


New science looks into the physics of popcorn. [NYT]


Treat your guests like Oscars royalty by serving these dishes from the Governors Ball menu. [Food52]


Could fast food really be better for you than Chipotle? [The Atlantic]


Defy cuppa conventions and try out some new teas. [Serious Eats]


A new NYC bakery is serving up sweets and social action at the same time. [Fork in the Road]

 ... Read more >

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What We're Reading: January 22, 2015


A baking guide for every faction of chocolate chip cookie lover, from crispy to chewy to cake-y. [HuffPo]


Organizations like Seed Matters seek to foster genetic diversity in organic produce not just through seed banks, but out in the fields. [Civil Eats]


Not all low-sodium chicken broths are created equal: the Kitchn reveals their top picks. [The Kitchn]


An investigation into the work of the U.S. Meat Animal Research Center suggests the uncomfortable consequences of more efficient meat production. [... Read more >

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What We're Reading: October 30, 2014


Trace the path of peanuts from field to jar of Jif. [The Kitchn


A reason to bag your produce: a new study finds supermarket conveyer belts are covered in germs. [Food Politic


Fast food workers in Denmark make a minimum of $20/hr. [NYT


A bubbly breakdown of the differences between club soda, seltzer, and tonic water. [... Read more >

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What We're Reading: September 11, 2014


A far cry from Mister Softee: the acrobatics of Turkish ice cream. [MUNCHIES


NYC specialty food stores worth a visit. [USA Today


How Red Delicious claimed the top spot on produce shelves across the nation. [... Read more >

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What We're Reading: September 8, 2014


Not into your beer? You may be using the wrong glass. [Edible Manhattan


The story behind a Southern staple: the history of pimento cheese. [Serious Eats


Widespread changes are on the menu at NYC’s first vegetarian elementary school. [Food Network


Leading food advocates weigh in on the low-carb vs. low-fat debate. [... Read more >

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